Vanilla Panna Cotta with Berry Compote
Vanilla Panna Cotta Recipe with Berry Compote is an Italian classic, and simple to make at home dessert for any celebratory occasion
Servings: 4 adults
Ingredients
- 1 cup light cream amul fresh cream
- ½ cup milk
- ½ tablespoon gelatin powder
- ¼ cup sugar
- 1 tablespoon water
- 1 tablespoon vanilla extract
Ingredients for the berry compote
- 1 cup mixed berries strawberries, blue berries, raspberries, blackberries
- 2 tablespoon white sugar
- 2 - 3 berries and mint leaves for garnishing
Instructions
- Take 1 tablespoon of water in a small bowl and sprinkle ½ tablespoon gelatin over it. Set it aside for 5 minutes to bloom.
- In a saucepan, heat milk and cream together over low heat. Just heat the milk do not boil it.
- Add sugar and vanilla extract to the simmering milk and stir till the sugar dissolves.
- To this add the bloomed gelatin. Keep stirring to dissolve the gelatin. Make sure no lumps of gelatine remain in the milk. Turn off the heat.
- Sieve this liquid into a jug to remove any leftover particles of gelatin.
- Pour this mixture equally into the serving glasses.
- Let it sit on the counter top for 15 minutes to cool down and then keep it in the fridge overnight or at-least for 5 - 6 hours.
- To make the fresh berry compote, in a sauce pan add berries and sugar and heat it over a low flame.
- Cover the saucepan with a lid. The berries will start sweating and the sugar will start dissolving.
- Cook it till the berries are soft and have released all the juice. Using a hand blender, puree the berries to a coarse paste.
- Put this mixture back into the saucepan and boil till the compote thickens a little. Turn off the heat.
- Cool the compote at room temperature and then store in the fridge.
- To serve the panna cotta, add a spoonful of berry compote over the set panna cotta. Garnish it with fresh berries and mint leaves.
- Serve Vanilla Panna Cotta with Berry Compote immediately.
Notes
Always use cream and milk of similar fat %. If you are using heavy/double cream, then use full fat milk. And if you are using single cream then use semi skimmed or skimmed milk. If the fat % are different then you will see two seperate layers in the panna cotta.